Hello All - First I want to say that I live in the south (Dallas, TX). My mother made home-made biscuits without a recipe for 8 people for about 30 years. Like her I make home-made biscuits as well. I have several recipes for biscuits that I love and that work very well. And several versions of Angle Biscuits. My granddaughter (8 years old) and I make them at least once a month. I am saying all of this to let everyone know it isn’t hard. The difference in what I do and what I see in your pictures is: I have never used a mixer, and usually not unbleached flour. While there is flour like White Lily and Pillsbury that we use in the south, I use Gold Medal all-purpose flour (I know, that a bad word to you). And would NEVER use a mixer for anything regarding making a biscuit. The trick in making a biscuit is the same a making muffins – you work quickly and do not over-mix. The dough resting is a good idea, works well for piecrust also. In the meantime, I look forward to trying this recipe. And Linda, I'll try not using a mixer (though it flies in the face of my inherent laziness!) I must say though, I'll be using King Arthur Flour, not Gold Medal - as you infer, I don't go there (to the bleach)! Thanks for connecting- PJH

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